The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1887-03-06
The Cooking Glass,

A considerable proportion of the female read
ers of the Journal know something about the
mysteries of cookery, but comparatively few
have attained what proficiency they possess in
cooking schools. The majority have gained
their skill by toilsome experience in actual
wrestling with pots and pans, and by practical
manipulation Of the dishes concocted. These
women can probably give points to so-called pro-
fessors of the art; but, at the came time. they
may feel an interest in the methods Of the lat
ter. Cooking classes are quite popular institu-
tions in Eastern cities In the West their bene-
fits are less highly appreciated, as an accom-
plshed teacher who recently gave a series of
lessons to Indianapolis ladies will testify. In
the fashionable cooking class the mode of pro-
cedure is something like this The would be
cooks, arrayed in handsome street costume, and
each possessed of a spoon and napkin, seat
themselves before platform, on which is gas
stove. cooking utensils and provisions and the
professor--the latter in most cases woman
The yiands prepared in the presence of the
class, which meanwhile occupies itself in taking
notes and waiting patiently until the food is
cooked, when each member is allowed to sample
it with her spoon. Miss Parloa who is a repre-
sentative professor" and one whose instruc-
tons are regarded with great respect. makes a
running commentary during the proceedings, of
which the following, taken from report OF one
of her ''seances," is an example:
Now I am going to show you how to pare potato
for that is quite an important thing. Almost every
body thinks they potato apple. but if
you do not pare tho potatoes properly for the balls
side will be fat Whom you cut straight down in
long slices you have fat potato: the rounder it is
cut the better and less waste So the potato very
lightly pared with shalp-pointed knife and the eyes
afterward taken out with tho point. Work the
scoop back and forth. pressing hard with the thumb
is time to boil. Miss Paroa showed potato SCOOPS of
three Sizes the smallest to cut vegetables for jar
diniere soup also q iuted knife for cutting cubes
We do not put frils about cooking, but huted
vegetables nice, the scientific may tell why
do you stream eggs!' asked pupil. For custard
do; not otherwise. Some people think it dreadful
not to stream eggs. but 1 ask them what they do
when they eat boiled eggs. The eggs were frothed
with Dover beaten because yolks and all ware used
! of cold milk to the egg and sugar in making
custard, and pour the boiling milk it, stirring
all WE'LL return to tho boiler at once, and
leave for five minutes, not more, in a
double boiler. In tin pail set in kettle it will
take moment longer as the heat is less. When the
bubbles on the top are large and clear and the
tard cngs to the edge Of the boiler it is done IT, by
accident 1t IS overone pouring back and forth from
| unless it is curded Making custard is one Of tho
delicate things in cookery. One does want to be
pom ierng on the infinite to any extent while making
tine begin to thcken, beat with whisk Miss Parloa
uses the large wire whisk of the French cooks and it
was beaten to q snow-drift throughout, and poured
into the mold If not quite beaten enough the result
will be snowy froth. with the jelly below to which
some people do not object though Miss Paroa calls
it a snow.drift, with cloud over it, With tho LARGE
whisks it takes FIVE minutes to beat the gelatine to
As this is of tho finest of desserts and one
of the most inexpensive, the process is given very
much in detail. The frothed gea,ine was poured into
bright molds set in pan of cold water. snow to
take shape Instead of its being curse when the pair
were driven from the Garden Of Eden aud forced TO
work, it blessing. do not think if were gver
the choice between perfectly easy INDECENT life and
the busy lead now. should not choose The lat
| ter. The women who haven't enough to do are The
ones to think how their backs ache aud get sick.